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Eggplant Caviar

Barbecue.Master's picture
Ingredients
  Eggplant 1 Large
  Olive oil 3 Tablespoon, divided use
  Tomato 1 Medium, seeded and chopped
  Diced green onions 1⁄4 Cup (4 tbs)
  Diced bell pepper 1⁄2 Cup (8 tbs) (Green Or Yellow)
  Sliced black ripe olives 3 Tablespoon
  Lemon juice 1⁄2 Tablespoon
  Pita bread wedges 4 , warmed
  Salt To Taste
  Pepper To Taste
Directions

Cut the eggplant in half lengthwise and brush the cut surfaces with 1 tablespoon olive oil.
Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft.
Scrape the eggplant pulp out of the skin into a bowl.
Chop the eggplant pulp and stir in the remaining 2 tablespoons olive oil, tomato, green onions, bell pepper, olives, lemon juice, salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy

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